Benjamin Miranda owns approximately 1.5 hectares of land in the village of El Cielito, Santa Barbara. The extremely high elevation of his farm combined with the volcanic soil in the Montecillos mountain range makes for an incredible coffee.
As a producer, Benjamin Miranda epitomizes many of the values Coava is most proud of as a company. Benjamin is not just committed to maintaining the high level of quality he has become known for, but is always looking to improve his crop. Since our relationship with Benjamin began over 6 years ago, he has rebuilt the small mill station he owns, so that he can adequately depulp his coffee prior to transporting it to the local dry mill. He is also planning on building an additional drying bed for next season.
Benjamin pays attention to these details because he takes his harvesting, milling, and drying seriously. He is currently working to slow down drying times to improve cup scores. The beans, picked from 15-20 year old catimor and bourbon trees, are fermented for 12 hours and left to dry on covered beds for 5 days.
In 2015 Benjamin bought a new lot in a prime growing location in order to further increase both the quality and quantity of his coffee. In three years he hopes to increase his production by over 100% as a direct result of the intentional decisions he has made to improve his farm.
Enjoy Benjamin’s coffee knowing he has poured his heart and soul into it. Look for rich, sweet notes of caramel, plum, and honeysuckle in this wet-processed coffee.
1575 - 1650 Meters
Rich / Chocolatey